Garlic, Green Onion & Glass Noodle Soup

Ingredients

• ½ pound ground turkey
  
• 4 cloves garlic – crushed
  
• 1 clove garlic – very thinly sliced
  
• 1 bunch green onions (about 9 spears)
  
• 1 teaspoon hot chile flakes
  
• 32 ounces chicken stock (homemade if possible)
  
• 2 stems green garlic – finely chopped
  
• sea salt
  
• 2.4 ounces glass noodles (Mung Bean pasta – I like Eden Selected)
  
• dash of soy sauce
  
• 1-2 tablespoons lemon grass (minced) OR 2 teaspoons lemon juice
  
• 2 teaspoon fresh ginger – minced
  
• olive oil
  

Directions

1. Sauté ground turkey w/ a sprinkling of salt in enough olive oil to cover bottom of pan. Make sure to break turkey up quite a bit so you get little tiny bits of turkey.
2. Chop green onion and reserve ¼ cup.
3. In separate small pan sauté green onions and 2 cloves crushed garlic until tender but still bright green (about 3-4 mins.). Add to turkey with oil.
4. Add chile to turkey garlic green onion mixture.
5. Bring stock to a boil in large pot w/ one clove of garlic sliced thin, green garlic & lemon grass (if using lemon juice instead add it at end with meat and ginger mixture). Add glass noodles and boil for about 4 minutes.
6. Meanwhile sauté ginger and additional 2 cloves crushed garlic over med. low heat until soft and tender – about 3 minutes.
7. Add turkey, ginger/garlic mixture, dash of soy sauce and reserved green onions to stock and boiling noodles. Serve immediately.